I just started maintaining a smaller starter in the last couple of weeks because I’ve been baking other types of bread and haven’t had time to do both. I’ve been feeding it once a week and keeping it in the fridge but I’ve noticed she doesn’t seem as vital and her consistency has changed a bit. I think I’ll give her a couple of room temp feedings and will maybe switch to 2/week. Also I’ve only been leaving it on the counter for up to an hour before refrigerating so will extend that to 4 hours. Thanks for the great information. I can make great sourdough thanks to you all !!

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